There are no items in your cart
Add More
Add More
Item Details | Price |
---|
Who is it for?
Food professionals involved production of ready-to-eat (RTE) foods that are exposed to the environment post-kill step or those who produce refrigerated foods that are conducive to the growth of listeria monocytogenes; including but not limited to food processors, quality assurance managers, sanitation supervisors, microbiologists, and auditors.
Learning Outcome:
Participants will be able
• To Develop a comprehensive understanding of environmental and pathogen concepts in the context of the food industry.
• To Acquire the skills to build and implement an effective Environmental Monitoring Program (EMP) and Pathogen Environmental Monitoring (PEM).
• To Learn the frequency of sampling and how to interpret monitoring results.
• To develop the ability to implement corrective and preventive actions effectively.
Program Coverage:
Book online at academy.foodsafetyworks.com training or
call +91-8088470480 to enquire.